¹Atatürk University, Vocational College of Technical Sciences, Department of Food Technology, TR-25240 Erzurum - TÜRKİYE
²Atatürk University, Faculty of Agriculture, Department of Food Engineering, TR-25240 Erzurum - TÜRKİYE DOI : 10.9775/kvfd.2023.30300 In this study, it was aimed to determine the effect of using rosemary extract together with green tea extract (RE/GTE) on nitrosamine content and quality characteristics of heat-treated sucuk. In addition, the influence of cooking time on the formation of nitrosamines was also investigated. Four different batters were prepared as follows: control (C), 0.1% RE/GTE (RG1), 0.2% RE/GTE (RG2), and 0.3% RE/GTE (RG3). The use of RE/GTE caused a decrease in lactic acid bacteria and Micrococcus/Staphylococcus counts in the final product. While the use of RE/GTE did not affect the aw value, the lowest pH value (4.80±0.05) was observed in the RG3 treatment. RE/GTE resulted in a reduction in residual nitrite, and the lowest level was determined as 12.60±0.87 mg/kg. The lower mean TBARS values were determined in the RG2 and RG3 treatments. RE/ GTE did not affect the L* and a* values, however, b* value increased in the RG2 and RG3 treatments. The lowest odor, taste, and general acceptability scores were determined in the RG3 group. The use of RE/GTE had no significant effect on nitrosodiethylamine, nitrosodimethylamine, nitrosopiperidine and nitrosopyrrolidine. The levels of nitrosamines increased with cooking, but the interaction of RE/GTE and cooking time was not significant. RE/GTE treatments also caused a decrease in hexanal level and an increase in some terpene compounds. Keywords : Fermented sausage, Green tea, Heat treated sucuk, Nitrosamine, NDMA, NDEA, NPIP, Rosemary